Polish Kapusta

1 large onion, chopped
1 large head of cabbage, chopped
1 large can sauerkraut
1 large can tomatoes, chopped
8 slices bacon
1 1/2-2 pounds kielbasa
salt and pepper to taste
garlic, to taste

Fry bacon. Saute onion and garlic until brown. In a large pot or
dutch oven add onion, garlic, cabbage, sauerkraut, tomatoes, crumbled
bacon, salt and pepper and enough water to fill pot. Bring to a boil,
then simmer for 2 hours. Cut kielbasa in 3-4" pieces. Add to kapusta.
Cook for 1/2 hour. Cool and refrigerate. Serve warm the next day.

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